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  • Serves: 1 Servings

Kangaroo with Roasted Eggplant and Capsicum

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 Red capsicums
  • 1 md Eggplant
  • 1/4 bn Curly endive
  • 4 Leaves radicchio lettuice
  • 500 g Kargaroo fillet
  • 150 ml Claret
  • 1 1/2 Litres strong beef stock
  • 1 sm Tomato, diced


Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo
in a hot frypan with a little buttuer or oil, & finish cooking in a
med oven till done. Meanwhile, reduce wine to two Tbls. & add stock.
Continue to reduce to 240 ml total volume. Correct seasoning. Whisk
in a little unsalted butter if a richer sauce is required. Rest meat
for five minutes in a warm place before carving. To serve, toss
lettuce with a little butter in frypan till wilted & soft. Divide
evenly between four plated. Carve kangaroo & spread over lettuces.
Arrange roasted vegetables around. Pour sauce over vetables &
sprinkle with diced tomato.

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